TOFU SPAGHETTI BOLOGNESE
To all the employed people who work in customer service. I don't know how you guys do it. Let me take you back to a week ago when I was fortunate enough to be given the opportunity to work at a florist... I lasted one day. In hindsight, it was the most bizarre experience filled with mother and son banter, family drama amongst employees and emptying so many god damn vases that I don't think I'll be able to look at a vase again. But wait, the most catastrophic part was that bloody till. That traumatizing sun of a gun. There were buttons everywhere that I'm pretty sure the matrix called... they want their computer back... After at least five times, I finally got the hang of it. THANK YOU JESUS FOR DYING ON THE CROSS FOR US AND ALLOWING US TO ENJOY PROSPEROUS MOMENTS LIKE THIS. So then this customer comes over, buys some flowers and she wants to pay by card... I think my heart just regurgitated. Excuse me whilst I leave the shop for a moment, buy a plant ticket and never come back. London sounds nice. Perhaps Koh Samui? Oh wait, I have no money... I'm unemployed THAT'S WHY YOU'RE HERE ANDREA. SUCK IT UP MATE LOOK SOMEWHAT NORMAL. NO NO NO. Pay by cash woman, I'm begging you! Goddamit. Long story short... I tried to serve her... I TRIED...
But let's stop with the irrelevant banter, check out this yummy vegan spaghetti bolognese I made the other day...
But let's stop with the irrelevant banter, check out this yummy vegan spaghetti bolognese I made the other day...
Serving Size: 6-8
Ingredients:
- 10 tomatoes (you can use fresh or whole peeled Italian tomatoes)
- 300g of hard tofu
- 2 tbsp of lemon and herb dukkah (I used the spice blend from table of plenty and you can find the review I made about their amazing products including their spices here)
- 1 tsp of paprika
- sprinkle of pepper to taste
- sprinkle of dried mixed herbs to taste
- 1/2 of a brown onion, diced
- 1/2 of a clove of garlic, diced
- 1-2 tbsp of olive oil
- pasta to serve
Method:
1. Using your hands, crumble the hard tofu into smaller pieces.
2. Coat the tofu with the lemon & herb dukkah and paprika.
3. Add oil to a pan on medium heat, add onion and garlic and stir for about a minute until the onion begins to soften and brown.
4. Then add tofu and stir for 3 mins until the tofu begins to become slightly more golden in colour.
5. Then add tomato, pepper, dried mixed herbs.
6. Reduce heat to a simmer and cover for about 20-30 minutes until the tomato softens and the mixture becomes as runny as pasta sauce. If you want a runnier sauce, you can add 1/2-1 cup of water. Enjoy!
Ingredients:
- 10 tomatoes (you can use fresh or whole peeled Italian tomatoes)
- 300g of hard tofu
- 2 tbsp of lemon and herb dukkah (I used the spice blend from table of plenty and you can find the review I made about their amazing products including their spices here)
- 1 tsp of paprika
- sprinkle of pepper to taste
- sprinkle of dried mixed herbs to taste
- 1/2 of a brown onion, diced
- 1/2 of a clove of garlic, diced
- 1-2 tbsp of olive oil
- pasta to serve
Method:
1. Using your hands, crumble the hard tofu into smaller pieces.
2. Coat the tofu with the lemon & herb dukkah and paprika.
3. Add oil to a pan on medium heat, add onion and garlic and stir for about a minute until the onion begins to soften and brown.
4. Then add tofu and stir for 3 mins until the tofu begins to become slightly more golden in colour.
5. Then add tomato, pepper, dried mixed herbs.
6. Reduce heat to a simmer and cover for about 20-30 minutes until the tomato softens and the mixture becomes as runny as pasta sauce. If you want a runnier sauce, you can add 1/2-1 cup of water. Enjoy!